The eruption of the Xitle volcano 1,700 years ago created a unique rocky ecosystem south of Mexico City. Over the years, this rugged landscape became the perfect backdrop for architects like Luis Barragán and Max Ludwig Cetto Day to design one of the most admired residential developments in the world: Jardines del Pedregal. In this urban oasis, imbued with an air of heritage and exclusivity, lies the new restaurant Rocasal. Join us to explore it.
Rocasal opened at the end of August 2021, promising to offer contemporary international cuisine to the residents of Jardines del Pedregal. The person responsible for achieving this is Executive Chef Atala Olmos, who ensures fresh, local, and seasonal ingredients are featured on the menu.
Upon entering, you’ll find a minimalist design that evokes the modernity of the 1950s through its geometric art pieces. The warm colors of the walls reflect the two concepts that form its name: the rock on which it stands and salt, an essential element on the table. This warmth aims to provide diners with a pleasant space in the south of the city, accommodating the needs of families, friends, or couples. Thus, you can enjoy the main dining room with your children or spend an evening in the exclusive adults-only lounge.
Following this philosophy, details in the restaurant are of utmost importance. The tableware and dishes were selected and created by Mexican artisans, ensuring that each piece is unique, such as the glassware sourced from Oaxaca.
Atala Olmos offers a culinary experience that encapsulates ingredients and techniques from three continents: America, Europe, and Asia. “Being at Rocasal is a great opportunity because I have developed what I’ve learned throughout my career. I’ve worked on three continents, which provides the knowledge to create a fusion of various food styles and achieve a great dish,” explains Atala.
Her 20 years of experience have made the menu reflect the lessons learned around the world: from Spain, respect, quality, and product blending; from Asia, discipline, perfection, and adherence to guidelines. From the United States, she gained the philosophy of using local ingredients.
“We want to be a concept for a long time, not just a trend. There are many conceptual ideas that last only a short time, and Rocasal is a place for everyone,” summarizes the chef.
What can I taste at Rocasal?
Start your meal with one of their homemade breads; our favorite was the cocoa bread with blueberries and dried apricots, served with ranch butter. Then, as an appetizer, try the mackerel ceviche, which embodies Latin flavors with its mojito foam. It has a subtle hint of rum and guacamole, ending with a spicy kick.
Among the main dishes, we suggest trying the curry chicken. This comforting hot dish showcases Atala’s experience gained from her time in Asia. Additionally, Rocasal caters to vegetarian diners, for whom we recommend the spinach gnocchi in Parmesan cheese sauce with a hint of garlic.
And if the bread blew your mind, you must try the desserts. Chef Atala shared that the ingredient she most identifies with is chocolate because it represents Mexican culture. Therefore, as the final touch to your Rocasal experience, you should order the chocolate with cardamom. The temperatures and consistency of its components were designed with chocolate lovers in mind.
Rocasal is located on the ground floor of the Cráter Pedregal commercial project.
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